Daal baati is a traditional dish from Rajasthan. It is supposed to be difficult to make and only expert cooks usually take courage to prepare it. Let me tell you a little secret. It is in fact an extremely easy dish and has just been hyped up because it used a lot…and I mean a lot of butter/ghee. However, you can easily tone it down to a healthier version and kick it up a notch if you are entertaining guests.
1/2 cup chana daal
1/2 cup toor daal
2 tbsp red masoor daal
2 tbsp urad daal
2 tbsp moong daal
2 tbsp butter or oil
Pinch of asafetida
1 tsp cumin seeds
1 bay leaf
2 dried red chillies
2 green cardamom pods
1 inch cinnamon stick
1 tbsp turmeric powder
1 tsp red chilli powder
2 tbsp ginger garlic paste (optional)
1 tsp kasoori methi
2 tbsp lemon juice (optional)
Salt to taste
Soak all the daal together for 1/2 an hour in water. Boil them in a pressure cooker and keep aside.
Heat the butter in a large saucepan. Add asafetida, cumin seeds, bay leaf, dried chillies, clove, cardamom and cinnamon. Saute for 2 mins.
Add the ginger garlic paste and saute for 1 min.
Add the boiled daal and 2 cups of water and the rest of the ingredients. Bring to a boil and let simmer for 5 mins.
Serve hot with baati.
Ingredients – Baati
2 cups whole wheat flour
1/4 cup semolina/sooji
1/3 cup oil
1 tsp salt
1 tsp ajwain seeds
1 tsp baking soda
Ghee for brushing/serving
Heat the oil till it is lukewarm. Mix with the dry ingredients to get a crumbly mixture.
Take about 1 cup lukewarm water and slowly add it to the flour mixture to knead a firm dough.
Preheat the oven to 180C.
Divide the dough into 12 pieces and roll into smooth balls. Flatten them a little. Bake in the oven for 20 mins. Turn them over and bake again for 15 mins.
Rub the baati all over with a butter stick or use a pastry brush instead. This will keep the baati soft and is the healthier version. But if you are going the traditional way, soak them in loads of warm ghee. Serve them hot with daal.
Churma is a traditional Rajasthani dish served with daal baati. It can be made into laddoo or served as is with warm ghee. The sweetness of churma contrasts well with the salty daal baati.
2 cups whole wheat flour
2 tbsp semolina
3/4 cup ghee + more for frying and serving
Milk as required
1 tbsp cardamom powder
3/4 cup powdered sugar
Handful of almonds, cashewnuts and raisins
Mix the whole wheat flour and semolina. Heat the ghee to lukewarm and knead it into the flour. Add milk to get a firm dough.
Divide the dough into 12 lemon sized balls and flatten a little bit. Heat ghee in a skillet and fry the dough balls till deep golden brown.
Drain on a tissue and allow to cool.
Chop the almonds and cashewnuts and add to the powdered sugar along with the cardamom powder.
Grind the dough balls to a coarse powder and mix with the sugar prepared above.
Serve with dollops of warm ghee or add a little ghee and make laddoos out of them. They keep well for many weeks in an air tight box.